Low Fat Rosemary Red Onion Parmesan Focaccia Recipes

ROSEMARY AND RED ONION FOCACCIA RECIPE

Steps:

• Dissolve the yeast in the warm water for about 5 minutes, until it becomes cloudy and bubble.
• Mix the flour, table salt, garlic powder, and fresh or dry herbs in the bowl of a mixer with the paddle attachment.
• With the mixer running on low, pour in the yeast mixture and olive oil until the dough becomes formed and sticky. Switch over to the dough hook, and knead on medium to high for about 5 minutes. Toss a little extra flour around the edges of the bowl and knead for another 5 minutes on low.
• Remove the dough from the mixer bowl and transfer to large bowl that has been oiled. Let it hang out there for about an hour and half until it has doubled in size. Preheat the oven to 425 degrees Fahrenheit when the dough has about 15 minutes left to rise.
• Once the dough has fully risen, gently dump it out onto a baking sheet that you've lined with parchment paper and shape it into a flat, rounded, loaf. Poke the heck out of it with your fingers to make the little indentations, then drizzle the extra olive oil over the top and brush it to distribute evenly. Top with rosemary and onions, then finish with coarse sea salt.
• Bake for 30 minutes until golden brown. Let cool before cutting. Serve with olive oil and balsamic vinegar for dipping!

LOW-FAT ROSEMARY, RED ONION & PARMESAN FOCACCIA

Steps:

• Pour the boiling water over ONE tbsp dried rosemary in a small bowl, and let cool to lukewarm (about 20 minutes).
• Strain and reserve the water, discarding the rosemary.
• Stir honey into the water, pour over the yeast in a large bowl and let stand until foamy (5-10 mins).
• Stir salt and ONE tbsp of olive oil into the yeast mixture.
• Add the mashed potatoes and enough flour to make a useable dough, turning the mixture out onto a floured surface and kneading until smooth and elastic (about 5 mins).
• Spray a large bowl with non-stick spray and place the dough inside. Cover tightly with plastic wrap and allow to rise in a warm place until double in size (about an hour).
• Punch the dough down and knead 1 minute, adding a bit of flour if the dough is very sticky.
• Spray a 17x11 baking sheet with non-stick spray and pat dough to the edges of the pan (or close enough).
• Brush with the remaining 2 tsp of olive oil, and sprinkle on parmesan cheese, red onions and the remaining 1 tbsp of rosemary.
• Cover loosely with plastic wrap and allow to rise 30 minute.
• Preheat oven to 400.
• Bake the focaccia 16-18 mins until puffy and golden.
• Cool slightly on cooling rack.
• Slice and serve warm.

ROSEMARY AND RED ONION FOCACCIA

Steps:

• Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so.
• Then add the cold water, lemon zest, 2 Tb. oil, salt, rosemary and onions. Turn the mixer on low and slowly add the flour.
• Once all the flour is in the bowl, switch the paddle to the bread hook attachment. "Knead" on low for about 10 minutes.
• Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
• Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. As you press to dough to the edges, don't be afraid to let your fingers puncture the dough-this will created the bumpy, rustic texture of traditional focaccia.
• Cover both pans with a clean, damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400* F.
• Before baking use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices, if you like.
• Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and ENJOY!